Description
A flavorful and aromatic one-pan meal where tender, spiced tandoori chicken is cooked over a bed of fragrant basmati rice. A convenient, delicious dish inspired by Indian cuisine.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
- 1 cup basmati rice, rinsed
- 1 3/4 cups chicken broth (or water)
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges for serving (optional)
Instructions
- In a large bowl, combine yogurt, lemon juice, garam masala, turmeric, cumin, paprika, chili powder, salt, garlic, and ginger. Add chicken thighs and coat well. Marinate for at least 30 minutes, preferably overnight.
- Preheat oven to 375°F (190°C).
- Heat oil in a large ovenproof skillet over medium-high heat. Sear marinated chicken thighs, skin side down, for 2–3 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, sauté chopped onion for 2–3 minutes. Stir in rinsed rice and toast for 1–2 minutes.
- Pour in chicken broth and bring to a simmer. Nestle the seared chicken thighs on top of the rice, skin side up.
- Cover with a lid or foil and transfer to the preheated oven. Bake for 30–35 minutes or until rice is tender and chicken is cooked through (internal temperature 165°F/74°C).
- Uncover and broil for 3–5 minutes for a crispy top, if desired.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- For extra flavor, add peas or diced carrots to the rice before baking.
- This dish can be made with boneless chicken, but reduce the baking time slightly.
- Marinating overnight enhances the depth of tandoori flavor.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg